Pork Stew Recipe

Serves 2, well


units: a pound is a little under half a kilo; a cup is a little under a quarter of a kilo; a teaspoon's 5ml (little spoon), and a tablespoon's 15ml (bigger spoon).

Ingredients:

1 pound pork shoulder, lean, trimmed of fat
3/4 teaspoons salt
1/4 teaspoon black pepper ground
2 tablespoons flour, all-purpose
4 teaspoons vegetable oil (or olive if you like)
2 cups onions chopped
2 teaspoons garlic minced
1/2 teaspoon thyme leaves dried
1/2 teaspoon rosemary leaves dried
1 cup apple cider (or more!)
2 cups water
1 pound carrots chopped into 2 inch pieces (3-5 carrots)
1 pound potatoes red and white, chopped into 1 inch chunks. Adding extra potatoes is fine! New potatoes don't really go, though.
1 to 1 1/2 pounds turnip (two average turnips)
2 tablespoons wholegrain mustard - don't even dream of substituting this with powder! Dijion is fine too.

Directions:

Trim pork of all visible fat and then cut in 1-inch pieces. Sprinkle pork with 1/4 ts of the salt and the pepper. Then, toss with the flour until coated.

Heat 2 teaspoons of the oil in a big pot over medium-high heat. Shake excess flour from pork and add 1/2 to pan. Cook until browned, turning pork often, about 3 minutes. Remove to a plate. Repeat with remaining oil and pork.

Next, saute the onions at a medium heat in a pan until softened and light brown, about 5 minutes. Stir in garlic and cook for another minute. Add pork, thyme, rosemary, cider, the remaining salt and one cup of water. Bring to a boil, reduce heat, cover and simmer for about n hour and quarter or until pork is just tender.

Add carrots, potatoes, turnips and remining 1 cup water. Bring to a boil, reduce heat, cover and simmer until vegetables are tender.

Remove 1 cup vegetables with broth. Put in a food processor or blender with the mustard and puree until smooth. Gently stir into stew, and serve.